We are super into Wellness Wonderland founder, Katie Dalebout’s, idea of turning breakfast upside down and making a BREAKFAST SALAD. We, too, love our green smoothies, but we also love to chew…this is a perfect solution.

“So this week’s recipe is a breakfast salad. I know what you’re thinking, salad for breakfast? Healthy girl’s gone cray cray. But two things: a) it’s the same thing as a green smoothie (a very typical breakfast) just blended & b) savory breakfasts are actually pretty common. I got thinking about how breakfast sandwiches are mainstream, why not salads?

Now don’t get me wrong, I like a green smoothiefor breakfast as much as the next guy and completely agree that starting your day with superstar greens is stellar for your body and energy, however sometimes you just want to chew!

So this is pretty much a fruitless green smoothie in salad form. I know what you’re thinking. Salad in the morning? No way, I want something sweet.

Gotcha covered, this salad is actually sweet without containing any fruit or sweeteners.

It may seem a little strange not having typical breakfasts foods in the morning like oats or fruit but really our bodies don’t need much in the morning (if anything at all) except simplicity.

And just a quick note: the health benefits of this guy are off the chain…

The bitter arugula, the cleansing lemon and cayenne, the healthy filling fats of the avocado, the warming blood sugar stabilizing cinnamon…literally everything in this is amazing for you in so many ways, start googling.

& one more thing this best part of this salad is that you can really tailor it and make it your own. Think of this as your base and dress it up however you’re feeling in the morning, like you would yogurt.”

About four cups chopped arugula (get in there with your knife and really go to town chopping it small)

2-3 tablespoons apple cider vinegar

Squeeze or two of fresh lemon

Half of a large avocado (or a full small one)

Alfalfa sprouts or broccoli sprouts (any kind of mild sprouts)

Pinch of Sea salt

1 teaspoon cinnamon

½ teaspoon cardamom

Dash or two of cayenne (optional depending on how spicy you like)

Shredded coconut

Optional sweet breakfast toppings:

Hemps seeds

Sprouted blanched almonds (that’s what I had in the photo

Goji berries (or any dried fruit)

Lucama

Cocao nibs

Sliced banana

Favorite granola

Nuts

Pumpkin seeds

Sunflower seeds

Dulse flakes (also in photo)

Directions

Add everything to your salad bowl and toss well to combine.

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Katie is a yogi, ‘Spirit Junkie’, coach, and most importantly, a blogger. She adores the all things wellness and loves writing and talking about holistic health & happiness on her blog, her weekly Podcast WWRadio, and in her daily life.

The chakras are the major energy centers in the body, of which there are seven. Beginning at the very base of the spine and moving upward to the crown of the head, chakras are said to be moving wheels of light, colour and sound that regulate all energy entering and exiting the body. The energy that flows through the chakras regulates the healing abilities of our physical, emotional, mental and spiritual selves.

Something that particularly caught my attention with studying the chakra system was noticing colours more than usual. As each colour corresponds to a specific chakra in the body, I realized that colours really do play an important role in our lives, and the ones we choose to surround ourselves with say a lot about us.

So yes, I had to make something using all the colours of the rainbow and what a pleasurable job indeed. The summer market called to me, and what I created was a rainbow fruit salad with a bright, light and spiced tahini sauce to bring it all together.

The fruits I chose were just what I found and had on hand, but you can of course use any fruits you like and that are in season near you.

The Enlightened Tahini Sauce tastes delicious on any sweet fruits. Even just slicing up an apple to dip in the lusciousness would be welcomed. Experiment and rejoice! Anything goes.

Although I can’t claim that eating this fruit salad will bring your spirit closer to enlightenment, I can tell you that your tummy will be.

What better way to celebrate summer than with a refreshing bowl of raw rainbow sweetness to share with precious friends and beloved family? No matter how you slice it, nirvana is often found in the place you least expect, and sometimes even on the plate right in front of you.

Place all ingredients for the tahini sauce in a jar with a tightly fitting lid and shake well to combine. Add more water to thin if desired. Store leftovers in the fridge for up to a week.

Drizzle the fruit with tahini sauce and sprinkle with hemp seeds. Share and enjoy.

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Sarah Britton started the website My New Roots in October 2007, this blog has been the place for her to share the edible inspirations from her playtime in the kitchen, and deep love for whole foods. The recipes and ideas you’ll find here revolve around her plant-based way of eating. She hopes that through the simple and delicious dishes she creates, you too will discover a whole new world of flavour and nourishment.

Like My New Roots on Facebook and follow Sarah for more whole food recipes on Twitter.

You know that moment when you realize you have about five foods in your fridge that are on the fritz and you have no what what to do with them? You don’t want to waste them, but if you don’t act fast they’re all going to end up dying a sad veggie death…

We’ve been there too! So we created the ultimate Cooking Camp solution – Frittata-fy them!

That’s right, free up your fridge by taking all your leftovers, whether they be random ingredients or leftovers from another meal, and give them a masterful makeover by putting them all together in a simple frittata.

Preheat oven to 350 degrees F. Separate egg whites and yolks into separate bowls. Beat egg whites in a mixing bowl until frothy. Then whisk in egg yolks to combine. Add salt, pepper and 1⁄2 the herbs then stir. Set aside.

In a 10-inch nonstick, ovenproof skillet add olive oil and heat on medium-high. Add in the onion, season with salt and pepper and sauté until golden brown. Add in the garlic, spinach and remainder of the herbs. Continue to sauté until the greens have completely wilted.

Pour in egg mixture so that the vegetables and eggs are distributed evenly throughout then drop in the tomatoes, cut side up.

Let cook undisturbed for 5-7 minutes or until the edges are set and just getting brown, but the interior part is still slightly wobbly when you shake the pan.

Put the entire pan in the oven and cook for another 10-12 minutes until the frittata has set completely. Take out of the oven and allow to cool in the pan for 10 minutes. Slice into wedges and serve.

I always say I learned to cook as a baby and that is in thanks to my incredible chef of a mom. My mom would cook a huge family dinner every single night and put me down for my nap in the bassinet beside her while she made each meal with love. Coq au Vin, Chocolate Souffles and Chicken Piccatta (all from scratch) were regular nightly occurrences. You’d think she was born in the kitchen but that certainly was not the case! Before my mom met my dad she could barely boil water! My dad’s favorite thing in the world was to eat (I come by it honestly!) and so she figured she’d better get cookin’! She enrolled in some cooking courses with the famous chef Paul Martin, found her love of cooking and the rest is history.

As soon as I could hold a spoon I was begging to mix whatever she would allow me to and this was the recipe I was typically mixing (while she begged me to stop mixing so I didn’t ruin her creations!).

I followed my mama everywhere and it seemed that these classic Bran Muffins did (and still do) too. They’re her favorite breakfast, toasted with a little jam and butter, a perfect treat for Mother’s Day.

So Happy Happy Mother’s Day mama and thank you for being my biggest cooking inspiration, fan and best friend. I can’t thank you enough for all the hours we spent together in the kitchen while I sat on the counter mixing away just talking about our days. I wouldn’t have any of this without your patience, and love, inside and outside of the kitchen. Love you always. And I promise to make you a healthier version of these muffins ASAP.

This recipe uses traditional baking ingredients but I’ve included some swaps in parentheses below if you’d like to make it a little more {Healthy} Cooking Campified. They contain a lot of fiber, perfect for busy moms.